Preheat your oven to 200°C (about 400°F).

Cube the butternut squash into bite-sized pieces and drizzle generously with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 15–20 minutes until tender and lightly browned.

Trim and halve the Brussels sprouts, toss with olive oil, salt, and pepper, and spread on another baking sheet to roast for about 20–30 minutes until golden brown.

Bring a large pot of salted water to a boil and cook the bow tie pasta according to package instructions until al dente, reserve a cup of the starchy pasta water.

In a large skillet over medium heat, add sliced smoked sausage and cook until browned and heated through, about 5–7 minutes.

In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Add butter to melt and create a sauce.

Add the drained bow tie pasta to the skillet and toss it with the garlic butter, adding reserved pasta water as needed.

Mix in the roasted butternut squash, crispy Brussels sprouts, and browned sausage. Adjust seasoning with salt and pepper to taste.